Peppermint Candy Cane Cookies Recipe
Indulge this holiday season with our delightful Peppermint Candy Cane Cookies Recipe! These cookies are not only festive with their vibrant red and white colors but also deliver a sweet, refreshing taste of peppermint. Whether for a holiday gathering or a cozy night in, this recipe is simple, fun, and sure to impress family and friends.
Recipe Information
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 24 cookies
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 110
Protein: 1g
Carbohydrates: 15g
Fat: 5g
Fiber: 0g
Sugar: 6g
Sodium: 50mg
Why Make Peppermint Candy Cane Cookies Recipe
These Peppermint Candy Cane Cookies are a fantastic way to bring holiday cheer into your kitchen. Not only do they look festive, but they’re also bursting with flavor thanks to the peppermint extract. Plus, the recipe is highly customizable! You can adjust the level of peppermint to suit your taste or even experiment with different colors.
How to Make Peppermint Candy Cane Cookies Recipe Step by Step
Ingredients
2 sticks (227g) unsalted butter, at room temperature
1 cup (200g) sugar
1 1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
2 3/4 cups (385g) all-purpose flour
1 teaspoon liquid red food coloring
1 egg white
2 tablespoons sparkling sugar
Directions
Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt into the bowl of a stand mixer. Beat these ingredients together until a paste forms and clings to the sides of the bowl. Scrape down the sides of the bowl, then beat in the egg until fully absorbed into the mixture. Gradually add the all-purpose flour and beat on low until just combined with no dry streaks of flour visible. Avoid overmixing the dough.
Divide the dough into two equal parts. Add the liquid red food coloring carefully to one half and mix on low speed until the red color is evenly distributed. Shape each dough portion into a disk, wrap tightly with plastic wrap, and refrigerate for at least 3 hours or overnight to firm up and develop flavor.
When ready to bake, preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat. The chilled dough should be firm but pliable. Pinch off a 1-inch round piece of the white dough and roll it into a 5-inch long rope. Repeat with a red dough piece of equal length. Place the two ropes side-by-side and twist them together gently. Transfer the twisted rope to the baking sheet and curve the top end to form a candy cane shape. Repeat with remaining dough, spacing cookies about 2 inches apart.
Beat the egg white with 1 tablespoon of water until foamy. Brush the tops of each shaped cookie with the egg white wash, then sprinkle evenly with sparkling sugar. Bake in the preheated oven for 8 to 10 minutes or until the edges are just barely brown. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Let cookie sheets cool completely before baking subsequent batches to prevent dough from spreading too much. Store the cooled cookies in a sealed container at room temperature for up to two weeks.
How to Serve Peppermint Candy Cane Cookies Recipe
These festive cookies make a perfect addition to any holiday dessert platter. Pair them with a warm cup of cocoa or your favorite hot tea for a delightful afternoon treat. You could also use them as fun edible decorations for festive gatherings, just place them on a beautiful platter to share the holiday spirit!
How to Store Peppermint Candy Cane Cookies Recipe
Store any uneaten cookies in a sealed container at room temperature for up to two weeks. For longer storage, you can freeze the baked cookies. Make sure to place them in an airtight container with parchment paper between layers to keep them from sticking together.
Expert Tips for Cooking Peppermint Candy Cane Cookies Recipe
- Make sure your butter is at room temperature for easier mixing and better cookie texture.
- Don’t overmix the dough; this will keep your cookies tender.
- If your dough feels too sticky after being chilled, sprinkle a little flour on your work surface while shaping the cookies.
- Experiment with different colored food dyes for a unique cookie look!
- For added flair, drizzle melted chocolate over the cooled cookies.
Delicious Variations of Peppermint Candy Cane Cookies Recipe
- Replace peppermint extract with almond extract for a nutty flavor twist.
- Add crushed candy cane pieces into the dough for an extra crunch.
- For a holiday spice flavor, mix in a teaspoon of cinnamon or nutmeg with the dry ingredients.
Delight in the magic of the holidays by making Peppermint Candy Cane Cookies Recipe! They’re a festive delight that brings flavor and cheer to any occasion. Don’t miss out on this fun, delicious project that’s sure to become a cherished family tradition.
Peppermint Candy Cane Cookies
Ingredients
Method
- Place the butter, sugar, peppermint extract, vanilla extract, baking powder, and salt into the bowl of a stand mixer. Beat these ingredients together until a paste forms and clings to the sides of the bowl.
- Scrape down the sides of the bowl, then beat in the egg until fully absorbed into the mixture.
- Gradually add the all-purpose flour and beat on low until just combined with no dry streaks of flour visible. Avoid overmixing the dough.
- Divide the dough into two equal parts. Add the liquid red food coloring carefully to one half and mix on low speed until the red color is evenly distributed.
- Shape each dough portion into a disk, wrap tightly with plastic wrap, and refrigerate for at least 3 hours or overnight to firm up and develop flavor.
- Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper or a silicone baking mat.
- Pinch off a 1-inch round piece of the white dough and roll it into a 5-inch long rope. Repeat with a red dough piece of equal length.
- Place the two ropes side-by-side and twist them together gently. Transfer the twisted rope to the baking sheet and curve the top end to form a candy cane shape. Repeat with remaining dough, spacing cookies about 2 inches apart.
- Beat the egg white with 1 tablespoon of water until foamy. Brush the tops of each shaped cookie with the egg white wash, then sprinkle evenly with sparkling sugar.
- Bake in the preheated oven for 8 to 10 minutes or until the edges are just barely brown. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Let cookie sheets cool completely before baking subsequent batches to prevent dough from spreading too much.
